#the lid is from a salsa jar

[mudzsoup]

the print thing failed so i have to paint in the design by hand, but its ok because i like painting

[youdoyoucooking]

A Little Salad Dressing

When I was little I used to long for bottled salad dressing. It was exotic and something we never had (along with jarred pasta sauce). I come from a “make it from scratch” kind of home. I used to long for the day I lived on my own and I would buy all the bottled salad dressing. I quickly learned that a homemade dressing is easy, more economical, and almost always tastier.

A jar with a lid is all you need—a jar and a little math. Three parts fat to one part acid, or oil to vinegar. Those rations and the flavoring of your choice—it could even be just a little salt—are all you need. A homemade salad dressing keeps 3-5 days in the refrigerator. That’s a delicious homemade salad every night for 3-5 days.

Homemade salad dressing

(this dressing can be easily doubled)

½ cup of oil (vegetable oil or olive oil)

3 tablespoons of acid of your choice (see list of suggestions). More or less depending on your taste for something acidic.

½ teaspoon of salt

1/2 teaspoon of any other dried seasoning (see list of suggestions)

1 or 2 tablespoons of flavoring (see list of suggestions)

Place everything in a jar that has a lid.

Shake really hard and ta-da! You made salad dressing.

Types of Vinegar or Acid (the 3 tablespoons from the recipe)

White Vinegar

Apple cider Vinegar

Balsamic Vinegar

Red Wine Vinegar

Champagne Vinegar

Sherry Vinegar

Rice Vinegar

Herbed Flavored Vinegar

Malt Vinegar

Lemon Juice

Lime Juice

Seasonings (the 1/2 teaspoon from the recipe)

Pinch Of Sugar (taste and decide if the dressing needs some balance)

Black Pepper

Garlic Powder

Onion Powder

Lemon Pepper

Tajin (Chili Lime Seasoning)

Dried Herbs

Turmeric

Flavorings (The 1 or 2 tablespoons from the recipe)

Miso

Any Mustard

Grated Fresh Ginger

Tahini

Orange Zest

Lime Zest

Greek Yogurt

Chopped Herbs

Ketchup

Salsa

Toasted Sesame Oil

Honey

Maple Syrup

Chipotle Hot Sauce

Flat Champagne

Parmesan Cheese

Finely Chopped Sundried Tomatoes

Premade Pesto

Balance the fat-to-acid proportions and then flavor as you want. You may learn you want more fat than acid (Julia Child liked 6 fat to 1 part acid). That's okay. Learn what you like and stick to it. I have seen people use a permanent marker to draw lines on the jar to remove the measuring step.

[portsinastorm]

Penelope: Can you open this jar? Derek: *twists the lid, fails* Emily: *snorts, tries it, also fails* What the-- Hotch: *takes it from Emily, uses a towel, still fails* Damn it. JJ: *rolls her eyes, grabs the jar, taps the lid against a wall, tries it, nothing happens* What is this jar made of? Spencer: *takes the jar and drops it* Penelope: That was for my salsa. For nachos. For family movie night. Spencer: You said to open it, it's open-- Derek: Run, pretty boy, run. Rossi: *goes to his secret stash to grab another bottle of salsa while Penelope chases Spencer around the BAU*

[disaster-kitchen]

Campfire Pork Shoulder Tacos

5lbs pork shoulder, trimmed and cut into 2" cubes

1-2 cans of beer- you want like. A lager? Probably not an IPA, and a stout is going to be too dark. (This year was a can of Great Lakes Mexican lager and then half a can of their amber lager.) You can also use stock or water if you want.

Marinade (I mix the day before in a mason jar for easy transport, but I forgot to take a picture):

Equal parts orange juice and lime juice, fresh squeezed; approx 1 large orange and 3-4 limes (about 1/2c each)

1tsp dried cilantro

1tsp dried oregano

1-2 tsp whole cumin seeds (or 1 tsp ground, but really, get the seeds)

Pepper

2 1/2tsp salt

1 head garlic, peeled, crushed- approx 5-7 cloves (I would honestly recommend more garlic.)

Dump your pork and marinade into a ziploc bag and jhuzh it around, then throw it back in the fridge/cooler for about 2 hours while you get your fire burning down to coals.

In a cast iron dutch oven, add the pork and marinade/juices, one can of beer, and maybe a little extra salt and pepper. Slap the lid on and chuck it in some banked coals or a 325 degree oven until the meat is fork tender- check it in an hour. Take the lid off for the last half hour to cook down the juices and let the meat get a little smoke.

Warm your tortillas by the fire on the pot lid, and serve with sour cream, fresh cilantro, pickled onions, and some hot sauce. Cheese, guacamole, and salsa were also present but I'm a purist.

5lbs of pork will feed 6 very hungry people with nothing left over except regrets about overeating.

Some notes!

If you want to scale up, increase the amount of marinade liquid. If you want to scale down, reduce the salt.

This year it was done in 90 minutes (alarmingly ahead of schedule); last year the fire died and it took closer to 3 hours. Your cook time is going to be variable depending on your fire and how well trimmed the meat is. I have made this in an oven, but I do not remember how long it took.

If all the liquid cooks off, things will start getting crispy, which is great! Highly recommend. Just watch it, because you can go from deliciously crispy to charcoal very quickly.

Add more liquid if you're worried about things getting charred- more citrus, beer, or even water is fine. (Or all three, if you're ahead of schedule by 2 hours and panicking about things burning. You, too, can find yourself crouched over the fire like some kind of goblin, squeezing an orange into pulp with your bare hands.)

I added: the juice of 1 orange and 2 limes, half a can of amber lager, and a few glugs of water so the bottom of the pot and half the pork was submerged. The whole thing simmered for another half hour, and the liquid immediately turned into gravy. Delicious, delicious gravy.

I will probably try to replicate these conditions next year, without the panic. If I can pull it off, I'll figure out more consistent instructions. Or I'll have to make tacos more than once a year, oh nooooo.

The reviews for this year: "Wow, you can really taste the panic! This is the best batch so far!"

[suckitsurveys]

What type of milk do you like to drink? I don’t typically like to drink milk on it’s own but sometimes if we buy milk for cooking (usually whole) I will drink it with something chocolatey or a PB&J so it doesn’t go to waste. I will typically use oat or coconut milk in coffees though.

Do you have a first aid kit at home? Not really a “kit” but we have most of the components that would go in one in our cabinets.

What’s the absolute bare minimum in terms of facilities when you’re camping? I need at least a somewhat comfy place to sleep and some electricity and somewhere to go to the bathroom.

How many places have you lived in your life? I’ve always lived in Chicago.

Are your parents dog or cat people? Is that different or the same as you? My mom was an animal lover in general and my dad was the stereotypical “get these damn animals out of my house” but then ended up loving them kind of dad. He was more-so that way with our dog Cosmo my mom brought home when I was 17. He was a shih tzu and my dad called him a little rat but then they became best friends and when Cosmo passed my dad bawled like a baby. He’s been talking about getting another dog but is afraid to commit to it because it’s been getting a little harder for him to walk.

What’s your favourite flavour of potato chip? Potato? Kettle cooked jalapeno. Chips in general? Salsa Verde Doritos.

What’s the longest your hair has ever been? How long is it now? Mid-back. It’s just a little shorter than that right now.

What video games remind you of your childhood? Super Smash Bros.

What does your body wash or soap smell like? It’s like ocean scented or some shit.

Are there are sounds that bother you on a visceral level? Metal scraping against metal sends me into a rage.

What was the last thing you bought online? I just ordered a new bra.

Name something you always have in your fridge. Water.

Have you ever had to hire a lawyer? Why? Nope.

Have you taken a walk today? Did you see any dogs? Nope.

What vegetable do you really hate? Are water chestnuts a veggie?

Does your family have any traditions or rituals? Oh yeah, mostly centered around holidays and birthdays, of course.

If you could learn any language, what would it be? Spanish.

What was the best thing that happened today? Something that seems minor can still be awesome. They just posted a “first look” at the new Saturday Night movie.

Have you ever donated money to a charity? Which one? A bunch to the ASPCA and I have a monthly automatic donation to a charity for abortion rights.

Did you have a large circle of friends in high school? No.

Would you ever get a matching tattoo with someone? I have 5 tattoos that match with other people: heart shaped sunglasses with Ellen, a tree with some red birds on it with my sister, and Snoopy, BoJack, and Brendon from Home Movies with Sarah.

What time do you usually go to sleep? 10pm-11pm on work nights.

Do you have a job? Yes.

What colour are the plates in your kitchen? They black and white.

What was the last gift you received? Ellen sent me a Kuchi Kopi (Bob’s Burgers) cookie jar for my kitchen but for some reason it didn’t come with a lid.

What is your Chinese zodiac animal? Snake.

Are you inside right now? If you’re home, what room of the house are you in? I’m inside at my job.

Are you good at remembering faces? Yes but bad at names.

What will you do after this survey? Maybe another. I’ve been on a kick lately because I’ve been locking myself out of social media during the day so now I’ve been distracting myself with this instead of working hahahahahahah.

[gwentrification]

the sensual thrill of finally opening the jar lid of the chipotle salsa you got from the store

[red-mercer]

This chili takes less than an hour, from start to serve. Recipe below ofc, it's a refinement of one I posted many moons ago

Cheater's Chili

4 lbs. ground protein, cheap and fatty (I like to use two different ones like beef and pork, loose sausage works wonderfully too)

1-2 white or yellow onions, chopped as fine as you can stand

2 cans of Ro-Tel diced tomatoes or an equal volume of your favorite salsa

2 cans of chili beans (I like using black and pinto)

2.5 oz or so of chili powder (a whole small bottle or weigh it out from your Costco stash)

½ tsp. garam masala

As much garlic as you want, the minced stuff from a jar is fine

Whatever other seasonings you deem appropriate, this is VERY hard to fuck up

Procedure:

Chop your onions. A vegetable chopper is worth the investment, you just have to peel and quarter them before pushing them through the cutters and it saves so much time and risk. Anyway, throw your chopped onions into a big pot and then dump in the protein, being sure to remove any "meat diapers" that wind up in the pot. Add all the spices and then turn the heat on medium-style. Using some sort of spatula, break up your protein into roughly cherry sized pieces as you stir it all together, then cover your pot and let it cook for about 20 minutes, enough time for all the meat to brown.

Open up the cans (if you don't have an edge-cut can opener, put a magnet on the lids before you open for easy and safe removal) and dump them into the pot, liquid and all. Fold this into the mix with a different spatula from before to avoid cross contamination, then cover your pot and let it go until it simmers, this takes about another ten minutes. Take the lid off, marvel at your chili, and serve it up with crackers and milk/alcohol.

[jazzeria]

I made a hot sauce!  

On 23 Apr, I roughly blended some habaneros, garlic, onion, and some fruit, added salt and a bit of whey, placed a circle of film on the surface, and put an airlock lid on the jar.  

The mixture was dense and chunky, and as fermentation got underway, gas bubbles would get trapped, leading to a “spongy” texture.  

This was also my first time fermenting fruit this way, and I’m not sure if it was the sugar content or what, but this ferment stank!  It smelled like weird cheese.  

After a few weeks, I realised the film was ineffective: with all the bubling, the film got jostled around too much, and eventaully I noticed a white growth developing (kahm yeast).  I did away with the film entirely, opting to try topping with brine (2-2.5% saline solution).  

That wasn’t very effective and the kahm persisted.  I switched to using a fermented brine from salsa.  Eventually, the additional liquid mixed with the original brine, creating a looser texture that allowed the gas bubbles to escape to the top.  But I can no longer tell you exactly what’s in this hot sauce.  

We’ve had a streak of hot weather here, and I’ve been struggling to keep my ferments cool; so there’s been a lot of kahm yeast development.  On 1 Jun, I finally decided it was time to finish this hot sauce.  

I strained out the liquid, which produced a very thin and spicy hot sauce (like 9/10 for me).  

The solids, I continued processing, adding more fruit and mild red peppers to reduce the heat.  I also added salt and sugar, then pressed the mixture through a sieve twice.  It has the consistency of ketchup and I’d rate it a 4/10 spiciness.  It could go sweeter or more acidic--I just have to decide on a direction, but I want to think on it.  

The solids leftover from the sieve, I spread on a sheet of parchment and let dry on a wire rack under a mesh dome.  I’m hoping to get a dry condiment out of this, something to sprinkle over scrambled eggs (or anything else what benefits from cheese and hot sauce flavours).  

We’ll see how this goes!  

[breechingbaby]

My fave ATM is handfuls of washed spinach straight out of the bag, several scoops of black beans from the can, handful of cherry tomatoes, pre-grated cheese, lime juice and a lil spicy salsa from a jar. My messy ass doesn't even use a spoon for the salsa. Just pour it on, slap the lid back on. You can add some breaded fried nuts if you're nasty

"quick meal for when you're low on spoons!" *involves chopping vegetables* *uses a stove* *includes condiments* *involves letting something set/rest/simmer* *requires multiple kitchen items that will need to be washed* *estimated prep time: 30–45 minutes*

[teoracandle]

Shop Wholesale Candle Jars & Scented Candles Online

Introduction

The allure of a flickering candle isn’t just about light—it’s about ambiance, emotion, and experience. Whether you’re a home decor enthusiast, a small business owner, or someone who simply loves cozy corners, candles offer a timeless appeal. At Teora.in, we’re redefining the candle experience with our premium scented soy wax candles and wholesale candle jars, available online for everyone who wants to indulge in aromatic bliss or grow their candle business.

In this blog, we’ll explore why wholesale candle jars and scented candles are trending, how to pick the perfect ones for your needs, and why Teora is the one-stop-shop for all things aromatic.

Why Choose Scented Candles?

Scented candles are more than just wax and fragrance—they’re mood lifters, space enhancers, and style statements. Here’s why they’re so loved:

Aromatherapy Benefits: Scents like lavender, vanilla, and mixed berries help with relaxation, stress relief, and better sleep.

Decor Worthy: From minimalist jars to royal bangle jars, candles elevate aesthetics in any space.

Gifting Essential: They’re personal, luxurious, and thoughtful—a perfect gift for birthdays, anniversaries, weddings, or corporate events.

Eco-Friendly Options: Our soy wax candles are vegan, toxin-free, and sustainable.

Why Buy Wholesale Candle Jars?

If you’re a candle-making business, decorator, reseller, or DIY lover, buying wholesale makes sense. Here’s why:

Cost Effective: Wholesale pricing saves money and increases your profit margins.

Customization Options: You can choose from a variety of jar shapes, sizes, and materials to match your brand.

Stock Readiness: Always have jars in hand when production demand increases.

Branding Opportunity: You can add your own labels, packaging, and design touches to make the product truly yours.

Types of Candle Jars Available at Teora

At Teora, we offer an exclusive collection of wholesale candle jars, handpicked for both aesthetics and performance. Here are some top sellers:

Salsa Jars: Classic, timeless, and great for gifting or home decor.

Bangle Jars: Elegant and traditional—perfect for festivals and weddings.

Amber Glass Jars: Ideal for minimalists and luxury aesthetics.

Frosted and Colored Jars: Available in pastel shades and bold hues.

Crown-Lid Jars: Our signature Majestic Crown Luxe jars are royal showstoppers.

Each jar is made to withstand heat, secure the fragrance, and enhance the candle's appearance.

Signature Scented Candles by Teora

Here are some of our most-loved soy wax scented candles you can buy online:

Vanilla Bliss Candle: Smooth, sweet, and calming—perfect for cozy evenings.

Chocolate Soy Candle: Rich and indulgent, like dessert in a jar.

Mixed Berry Candle: Fruity, refreshing, and fun.

Cherry Blossom Candle: Delicate floral scent with a touch of elegance.

Arabic Oudh Candle: Deep, woody, and luxurious—crafted for bold personalities.

Lohban Candle: Inspired by traditional rituals, spiritual and aromatic.

All candles are made using high-quality soy wax, lead-free wicks, and premium fragrances.

Who Should Shop Wholesale Candle Jars Online?

Our platform, Teora.in, is designed for:

Small Businesses & Startups: Bulk pricing and varied designs to kickstart your candle line.

Event Planners: Impress clients with customized candle setups for weddings, events, and decor.

Interior Designers: Add scented accents to your spaces with aesthetic jars.

Gifting Companies: Buy in bulk for gift boxes, hampers, and festivals.

DIY Creators: Explore creativity with unique jars and scents.

How to Place a Wholesale Order at Teora?

Visit https://teora.in/pages/contact 

Browse the Candle Holders and Scented Candles collection.

Add the required quantity to cart or connect with our sales team for bulk discounts.

We offer pan India shipping, secure payments, and custom packaging on request.

Why Teora for Wholesale Candle Jars & Scented Candles?

Direct Manufacturer Pricing

Premium Quality

Custom Labels & Branding

Bulk Availability

Eco-Friendly Materials

Fast Dispatch

We combine style, sustainability, and scent to create candles that sell and soothe.

Conclusion

From elegant scented soy wax candles to versatile wholesale candle jars, Teora is your destination for everything aromatic and aesthetic. Whether you’re buying for your home, planning return gifts, or launching your candle business—Teora.in has what you need, ready to ship across India.

So what are you waiting for?

✨ Explore the glow. Shop the scent. Love the vibe. Only at Teora.in ✨

[alphareleasemedia]

Daily Drabbles for 2/1/25 - 2/5/25

2/1/25 Julia giggled as she watched Tom try to open the jar of salsa. She had only had to struggle to open it for less than a minute before Tom had grabbed it from her and started trying to open it himself. He was too predictable. Soon Greg wandered over and demanded he be allowed to try. Tom reluctantly handed over the jar and Greg began his own wrestle with the lid. Julia giggled even harder. When Greg still couldn't get it open, Tom had another go. Julia wondered how long it would take them to realize it was glued shut.

2/2/25 Keiko dumped her bookbag on the floor as she shut the door behind her. With one hand she rubbed her neck and with the other she reached out to turn on the radio. Keiko paused. The radio was not on her desk. On further inspection Keiko determined that the radio was, in fact, still on her desk. It had simply been disassembled. All its pieces were lined up in neat little piles across the top of Keiko's desk. Sakari had clearly been in Keiko's room, but was now nowhere to be seen. Keiko sighed heavily and flopped on her bed.

2/3/25 Vanessa was exasperated. She had looked all over the grocery store but she couldn't seem to find whatever it was that Ross meant by 'bread things'. They had a road trip coming up, and Vanessa was in charge of gathering snacks for them to eat in the car. She had the standards: assorted chips and snack cakes. Vanessa had even grabbed a bunch of gummy peach rings, her favorites. But Ross had specifically asked her to grab a bag of the bread things like she was supposed to know what that was. He really needed to text her back.

2/4/25 Tanya was in a rush. She had one last report to turn in and then she needed to get out of the office and on her way home. If she was going to have time to make both dinner and cookies for the book club meeting that evening, then she needed to leave in the next half hour, preferably sooner. She was just putting the finishing touches on the report when David knocked on her door. Tanya barely suppressed a groan. David was a chatter. She held up a finger, trying to quickly finish her work before he started talking.

2/5/25 It was unusually hot out for this late in the season. Mora was sitting on the pavement tinkering with the engine on her bike. She'd shed her black and green leather jacket and tossed it on the ground beside her. Perched on the seat of the motorcycle was Mora's handheld device. It was blasting some catchy pop music from Ma'Quin. It wasn't her favorite, but she enjoyed learning the unofficial English lyrics so she could sing them around Valex and piss him off. He was such an easy mark. Mora hummed along with the chorus as she tightened a connector.

[pifindsfood]

https://www.healthycanning.com/chicken-chili-verde

Ball Jar Chicken Chili Verde

Ingredients

1 kg chicken breast (boneless. 2 lbs)

100 g green onion (chopped. 1 cup)

4 tablespoons cilantro (aka fresh coriander. Washed, chopped.)

2 cloves garlic

4 tablespoons pickled jalapenos (sliced)

175 g white kidney beans (aka cannellini beans. 1 cup cooked)

250 ml roasted salsa verde (1 cup)

2 teaspoons salt (or non-bitter, non-clouding salt sub)

chicken stock (hot)

Instructions

Cut the chicken into 5 cm (2 inch) chunks. Put in a large bowl.

Wash the green onion, trim, and chop, measure, add to bowl.

Wash the cilantro, chop, measure, add to bowl.

Peel the garlic, and slice or chop, add to bowl.

Drain the pickled jalapeno, chop, measure, add to bowl.

Drain the cooked beans, measure, add to bowl.

Add everything else except chicken broth to bowl.

Put a kettle or pot of water on to boil for you to make your chicken broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.

Using your clean hands or a very sturdy spoon, mix the contents of the bowl.

Jar size choices: half-litre (1 US pint) or 1 litre (US quart)

Pack the hot jars firmly (but not overly tightly) with mixture.

Leave 3 cm (1 inch) headspace.

Top up the jars with hot chicken broth.

Debubble; adjust headspace.

Wipe jar rims.

Put lids on.

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Processing time: half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

[growthgridbyamazon]

𝕭𝖆𝖑𝖑 Wide Mouth Glass Mason Jars with Lids and Bands - Quart Size 32 Ounce (Pack of 3) | Used for Canning, Pickling, Juice, Jam, Jelly.

Buy Now : https://www.amazon.com/dp/B0DKFVW4JW

About this item

⚫ Versatile glass Mason jars for canning and crafting

⚫ Includes 3 of 32oz Wide Mouth jars with lids and bands

⚫ Ideal for creative preserving and storing

⚫ Great for gifting and crafting

⚫ BPA-free, Made in USA

Product Description

Featuring a classic design that offers ideal versatility for canning and crafting projects, 𝕭𝖆𝖑𝖑 Regular Mouth glass Mason jars help capture your creativity. These Mason jars with lids have a timeless design that moves effortlessly from the panty to the table, and are great for preserving fresh recipes such as salsas, syrups, sauces, fruits, and vegetables. In addition to preserving, these Regular Mouth Mason jars are also great for serving, creative decor, and gift giving. The included lids and bands create airtight seals while canning to keep your creations fresh and delicious.

[foodylands]

Foody Lands: Stocking Up with Healthy Canned Tomato Sauce

In the bustling world of culinary delights, stocking up on versatile and nutritious ingredients is key to quick, delicious meals. Among pantry essentials, canned tomato sauce stands out as a hero for many dishes. When prepared healthily, it can elevate your cooking while ensuring you maintain a wholesome diet. Let’s explore how you can stock up on healthy canned tomato sauce and make the most of this kitchen staple.

The Benefits of Canned Tomato Sauce

Canned tomato sauce is incredibly convenient and versatile. It serves as a base for numerous recipes, from classic pasta dishes and hearty stews to spicy curries and zesty salsas. Beyond its culinary versatility, tomato sauce is packed with nutrients. Tomatoes are rich in vitamins A and C, potassium, and antioxidants like lycopene, which has been linked to numerous health benefits, including reduced risk of heart disease and certain cancers.

Choosing the Right Ingredients

Creating a healthy canned tomato sauce starts with selecting quality ingredients. Here’s what you need:

Fresh Tomatoes: Opt for ripe, organic tomatoes. Varieties like Roma or San Marzano are ideal for their rich flavor and low water content.

Herbs and Spices: Basil, oregano, garlic, and bay leaves are classic choices. Fresh herbs offer vibrant flavors, but dried herbs can be used for convenience.

Olive Oil: A small amount of extra virgin olive oil adds richness and helps in the absorption of fat-soluble vitamins.

Natural Sweeteners: If a touch of sweetness is needed, use natural sweeteners like honey or a small amount of organic sugar instead of processed sugars.

Salt: Use sea salt or Himalayan pink salt sparingly to enhance flavors without excessive sodium intake.

The Process of Making Healthy Canned Tomato Sauce

Prepare the Tomatoes: Blanch the tomatoes in boiling water for 1-2 minutes, then transfer them to an ice bath. This makes peeling easier. Once peeled, chop the tomatoes into small pieces.

Cook the Sauce: In a large pot, heat a bit of olive oil and sauté minced garlic until fragrant. Add the chopped tomatoes and cook on medium heat. Stir occasionally to prevent burning.

Season and Simmer: Add your choice of herbs and spices. Let the sauce simmer for about an hour, allowing the flavors to meld. Taste and adjust seasoning with salt and a natural sweetener if needed.

Blend and Thicken: For a smooth sauce, use an immersion blender to puree the mixture. If you prefer a chunkier texture, blend only a portion of the sauce. Continue to simmer until the sauce reaches your desired thickness.

Can the Sauce: Sterilize your canning jars and lids. Fill the jars with the hot sauce, leaving about half an inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for about 35-40 minutes, adjusting for altitude if necessary.

Tips for Storing and Using Your Canned Tomato Sauce

Label and Date: Always label your jars with the date of canning. This helps in using the oldest stock first and ensures safety.

Cool and Store: Allow the jars to cool completely before storing them in a cool, dark place. Properly canned tomato sauce can last up to a year.

Creative Uses: Use your healthy canned tomato sauce as a base for soups, stews, pasta dishes, pizza, and more. Get creative by adding different herbs, vegetables, or proteins to customize each dish.

Conclusion

Stocking up on healthy canned tomato sauce is a smart move for any home cook. By controlling the ingredients, you ensure a nutritious, flavorful product that enhances your meals. Whether you’re a seasoned chef or a kitchen novice, mastering the art of making and canning tomato sauce is a rewarding endeavor that pays off in delicious, healthful meals. So, roll up your sleeves, gather your tomatoes, and start canning – your future self will thank you!

[imaginebookscompany]

Preserving Perfection: Beginner's Canning Handbook | Food Preservation, Home Canning, DIY

Unlock the Secrets of Home Canning with Preserving Perfection: Your Ultimate Guide to Food Preservation

In an age of mass-produced, preservative-laden foods, the art of home canning is making a comeback. More and more people are rediscovering the joy and satisfaction of preserving their own food, whether it's to capture the peak freshness of seasonal produce, create unique flavor combinations, or simply have a pantry stocked with delicious, shelf-stable foods. However, for those new to the world of home canning, the process can seem daunting and intimidating. That's where "Preserving Perfection: A Beginner's Handbook for Canning Enthusiasts" from Imagine Books comes in.

Mastering the Fundamentals of Home Canning

This comprehensive guide starts by covering the essential fundamentals of home canning, ensuring that even complete beginners feel confident and prepared to embark on their canning journey. The book delves into the science behind canning, explaining the importance of pH levels, acidity, and proper processing techniques in creating safe, shelf-stable foods. It also provides an overview of the necessary equipment, from water bath canners and pressure canners to jars, lids, and specialized tools, helping readers assemble their canning toolkit with ease.

Exploring the Art of Water Bath Canning

One of the most popular and accessible methods of home canning is water bath canning, which is ideal for high-acid foods such as fruits, jams, jellies, and pickles. "Preserving Perfection" offers a step-by-step guide to the water bath canning process, complete with detailed instructions and helpful illustrations. Readers will learn how to prepare their ingredients, fill their jars, remove air bubbles, and process their jars in a water bath canner to achieve a proper seal. The book also includes a variety of delicious recipes for water bath canned goods, from classic strawberry jam to tangy dill pickles and zesty salsa.

Mastering the Technique of Pressure Canning

For low-acid foods like vegetables, meats, and soups, pressure canning is the recommended method for safe preservation. "Preserving Perfection" provides a thorough introduction to pressure canning, explaining the science behind the process and the importance of using a pressure canner to achieve the necessary temperatures for killing harmful bacteria. The book walks readers through the steps of pressure canning, from preparing their pressure canner and jars to processing their foods and ensuring a proper seal. Readers will also find a selection of tasty pressure canned recipes, such as hearty vegetable soup, tender chicken in broth, and flavorful green beans.

Exploring the World of Fermentation

While not technically a canning method, fermentation is another way to preserve foods and create unique flavors. "Preserving Perfection" dedicates a chapter to the art of fermentation, covering the basics of lacto-fermentation and providing recipes for fermented foods like sauerkraut, kimchi, and fermented salsa. Readers will learn how to create an anaerobic environment, monitor their ferments, and achieve the perfect balance of tanginess and crunch.

Mastering the Art of Flavor Combinations

One of the joys of home canning is the ability to experiment with unique flavor combinations and create your own signature recipes. "Preserving Perfection" encourages readers to think outside the box when it comes to canning, providing inspiration and guidance for creating custom flavor blends. The book offers tips on pairing fruits and vegetables, incorporating herbs and spices, and balancing sweet, sour, and savory notes to create truly memorable canned goods.

Ensuring Food Safety and Quality

Throughout the book, food safety is a top priority. "Preserving Perfection" emphasizes the importance of following proper canning techniques, using tested recipes, and adhering to recommended processing times and temperatures. The book also covers common canning mistakes and how to troubleshoot issues like seal failures, discoloration, and spoilage. Readers will learn how to properly store their canned goods and how to identify signs of contamination or spoilage.

Connecting with the Canning Community

Home canning is not just a practical skill but also a vibrant community of enthusiasts and hobbyists. "Preserving Perfection" encourages readers to connect with other canners, whether it's through local canning clubs, online forums, or social media groups. The book provides tips for finding canning resources in your area, such as extension offices and master food preserver programs, and suggests ways to share your canned goods and recipes with friends, family, and the broader canning community. In conclusion, "Preserving Perfection: A Beginner's Handbook for Canning Enthusiasts" from Imagine Books is an essential resource for anyone interested in learning the art of home canning. Whether you're a seasoned gardener looking to preserve your harvest or a home cook seeking to create delicious, shelf-stable foods, this comprehensive guide will walk you through the process step-by-step, from mastering the fundamentals to experimenting with unique flavor combinations. With its emphasis on food safety, quality, and community, "Preserving Perfection" is the perfect companion for your home canning journey. Read the full article

[homededcor]

Manufacturer: Elama UPC: 602573512234 Model Number: EL-379     here’s the flavor of the day !